Pan fried fish fillets with a bacon and herb crumb.


3 slices toast, chopped

2 rashers bacon*

6 sun-dried tomatoes, chopped

1 Tbsp cornflakes, crushed*

20g capers

Small bunch of fresh herbs (tarragon, parsley, chives), roughly chopped

2 Tbsp cooking oil*

Sea salt and pepper, to taste*

600g fish fillets

1 Tbsp butter*


*may not be included in your Riverside Market Box



Heat 1 Tbsp of cooking oil in a fry pan. When the oil is hot add the bacon and cook until crispy. Remove the bacon leaving the oil in the pan. When cool, chop the bacon into small pieces.

Add the chopped wholemeal toast to the pan and stir. Add the cooked bacon, sun-dried tomatoes, cornflakes, capers and herbs. Season with salt and pepper and keep warm while the fish is cooking.

Pat fish fillets dry with a paper towel.

Heat the remaining 1 Tbsp of oil in the fry pan, adding the fish when hot. Cook fishunytil golden brown on one side, add the butter and reduce the heat slightly.

Turn the fish and cook for a few more seconds until the fillet is just cooked through.

Remove from the pan, place a small handful of the wholemeal crumb on top and press down.

Serve with a seasonal salad.